100 episodes

A BBQ Interview Series by Kevin's BBQ Joints focusing on personalities in the BBQ, meat and food world. We dive deep into their history, current projects, and more importantly their passion for BBQ and meat.

BBQ Interview Series - Kevin's BBQ Joints Kevin Kelly

    • Food
    • 5.0, 1 Rating

A BBQ Interview Series by Kevin's BBQ Joints focusing on personalities in the BBQ, meat and food world. We dive deep into their history, current projects, and more importantly their passion for BBQ and meat.

    Ali Khan | Host of Cheap Eats | Cooking Channel

    Ali Khan | Host of Cheap Eats | Cooking Channel

    In this episode I get a chance to chat with Ali Khan, the host of Cheap Eats which airs Mondays on Cooking Channel and stars, hosts and is a judge on a large number of shows on Food Network. He's also a food writer, burger blogger, and passionate soul.
    Check out Ali Khan on Instagram here: https://www.instagram.com/alikhaneats
    See Ali's YouTube Channel 'Good Sauce' here: https://www.youtube.com/channel/UCNiM1wl2ktRbHwrq4VAgOZA
    (check out the new Bitesize series)
    Cheap Eats on the Cooking Channel: https://www.cookingchanneltv.com/shows/cheap-eats
    Tuesdays - 9AM central
    Ali Kaha Eats on Facebook: https://www.facebook.com/AliKhanEats
    Ali Khan Eats on Twitter: https://twitter.com/alikhaneats
    Blog Bang for your Burger Buck: https://bangforyourburgerbuck.com
    Also can be seen on 'Best thing I ever ate' on Mondays We talk about his time spent in Los Angeles, St. Louis, Blackbook Eats, LA Taco, working on a show with Jeff Mauro, deeply into burgers, tacos, Texas(specifically Austin) barbecue, the Houston food scene, New Orleans, Los Angeles BBQ, and what he's doing during the pandemic(and the crazy original burger he orders from In-n-out)
    Favorite quote: "I want to feel like Magic at Dan Tanas"

    • 1 hr 1 min
    Charlie McKenna - Lillie's Q - Chicago, IL - From Behind the BBQ Front Lines

    Charlie McKenna - Lillie's Q - Chicago, IL - From Behind the BBQ Front Lines

    In this episode of 'From Behind the BBQ Front Lines' I chat with Charlie McKenna from Lillie's Q in Chicago, Illinois. 
    Lillie's Q at District Brewyards: https://www.instagram.com/lilliesqchicago
    District Brewyards https://districtbrewyards.com
    417 N Ashland Ave, Chicago, IL 60622 (5 minutes from old location)
    Essentially at the same menu(minus bone in chicken)
    Tuesday - Saturday 2PM - 8PM
    Curbside or delivery
    Place orders here: https://www.toasttab.com/district-brew-yards/v3#!/order
    The 
restaurant in Destin, Florida is still open for business.
    The Lee Initiative: https://leeinitiative.org/
    Photos of Lillie's Q by Goldberg Photo: https://www.instagram.com/goldbergphoto

    • 24 min
    Blake Stoker - Blake's BBQ - Martin, Tennessee | From Behind the BBQ Front Lines

    Blake Stoker - Blake's BBQ - Martin, Tennessee | From Behind the BBQ Front Lines

    In this episode of 'From Behind The BBQ Front Lines' I chat with Blake Stoker from Blake's BBQ in Martin, Tennessee.
    Blake's BBQ Hours: Wednesday - Friday 11:00 - Sold Out / Saturday 10:30 - Sold out | Closed Sunday, Monday, & Tuesday
    See all things Blake's BBQ here: https://www.facebook.com/Blakes-BBQ-1189254797773684
    Check Blake's BBQ out on Instagram here:https://www.instagram.com/blakes_bbq
    Follow Blake Stoker on Instagram here: https://www.instagram.com/bbq_bstoker
    We talk about the changes that they have made to accommodate the CDC guidelines for the pandemic and what it's like in Martin(and surrounding cities), Tennessee as things slowly get back to 'normal'. We talk about his menu and how it is changing slightly due to the increase in beef prices. We also talk about the 'perfect' meat combination that makes up part of the now famous Bubba Cole sandwich. We also talk about his upcoming brick & mortar. It's insightful, passionate, and a great tool for those who have BBQ joints outside of Texas.
    If you're in the area, you NEED to visit Blake's BBQ.
    Find it here: https://bit.ly/3djdMZ7

    • 26 min
    Danny and Brenda from Heritage Barbecue Need Your Assistance

    Danny and Brenda from Heritage Barbecue Need Your Assistance

    Brenda and Danny Castillo from Heritage Barbecue were a mere two months away from achieving their dream of opening their own barbecue spot in San Juan Capistrano when an investor pulled out leaving them in need of $ 50,000 to complete construction to open by July 4th.
    To make the goal they have set up a GoFundMe page here: https://bit.ly/2Xdz9Fw
    They are also doing two events to raise funds. They are:
    Sunday May 31st
    They are doing a taco popup at GameCraft Brewing(https://www.gamecraftbrewing.com) in Laguna Hills. For a minimum donation of $25 you get two pulled pork tacos with fire roasted salsa verde and fresh onions/cilantro. No limit on tacos or donations. Garrison Brothers Whiskey(https://www.garrisonbros.com) have donated 40 awesome gift bags that they will be selling on site too with proceeds going to Heritage Barbecue.
    Sunday June 7th They will be doing a 6 course dinner in downtown Santa Ana at the Vacation bar(https://vacationdtsa.com). 100 tickets will be sold at $ 100.00 per ticket. Tickets will go on sale online shortly so check their social media.
    Follow all things Heritage Barbecue here: https://www.instagram.com/heritagebarbecue

    • 18 min
    Scott Fogle - Alice's Restaurant at Treaty Oak Distilling

    Scott Fogle - Alice's Restaurant at Treaty Oak Distilling

    In this episode I get a chance to talk with Scott Fogle from Alice's Restaurant at Treaty Oak Distilling in Dripping Springs, Texas.
    See all things Treaty Oak Distilling here: https://www.treatyoakdistilling.com
    Find out where to buy Treaty Oak whiskey and gin here: https://www.treatyoakdistilling.com/where-to-buy
    Check out Alice's Restaurant here: https://www.alicestreatyoak.com/about-us
    Alice's hours: Friday - Sunday Noon - 9PM
    Order ahead of time at Alice's here: https://www.toasttab.com/treaty-oak-distilling/v3
    Follow Treaty Oak on Instagram here: https://www.instagram.com/treatyoak
    See Treaty Oak on Facebook here: https://www.facebook.com/TreatyOak
    Market Hours - 7 Days a Week - Noon - 7PM
    Order goods online from the market here: https://www.toasttab.com/treaty-oak-distilling/v3
    Get info on all 3 whiskeys here: https://www.treatyoakdistilling.com/whiskey
    Note: Tours are back on (with restrictions so visit them online) and capacity has increased due to no limitations for outdoor seating. They are looking to bring back live music this summer. Be sure to visit their website and sign up for the newsletter to be updated.
    I chat with Scott about his journey from Dallas to Waco(Baylor University) to New Mexico to Colorado to Hawaii to Austin where he fell in love with BBQ along the way. We talk about working with Miguel at Valentina's Tex-Mex BBQ to Stiles Switch BBQ & Brew to Whitfields, settling in at Alice's Restaurants. He gained incredible knowledge and experience working amazing cooks, pitmasters, and owners. We go deeply into what Treaty Oak is doing during this time and how they have progressed since he came on board. We go extensively into the menu and the pits he uses, with a new 1,000 just arriving from Backline Fabrication. Lastly, we end with him speaking about the amazing work environment it is at Treaty Oak and what a majestic and property the 26 acres lies on.

    • 38 min
    Tootsie Tomanetz | Snow's BBQ | Lexington, TX - From Behind the BBQ Front Lines

    Tootsie Tomanetz | Snow's BBQ | Lexington, TX - From Behind the BBQ Front Lines

    In this episode of From Behind the BBQ Front Lines I talk to Tootsie Tomanetz from Snow's BBQ in Lexington, Texas that is currently no open and is only shipping as of today's posting.
    See all things Snow's BBQ here: https://snowsbbq.com
    Order Snow's BBQ to be shipped to your doorstep here: https://snowsbbq.com/meats
    Check out Snow's on Instagram here: https://www.instagram.com/snowsbbq
    See Snow's on Facebook here: https://www.facebook.com/Snows-BBQ-49740591406
    We talk about how everyone at Snow's is doing, what it's like to not have Saturday's, their shipping business which has grown, and some improvements to the property that Kerry has done since shutting down for the pandemic(more restaurants(including handicap, a general store, and pavement in the picnic table area). It closes with a message for customers from Ms. Tootsie herself.

    • 12 min

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